Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, PH, O2-supply and temperature, the purified, dried and milled into white-like or light-yellow free-flowing powder.

Xanthan Gum can be widely used in more than twenty industrial fields, such as food pharmaceutical, fine chemical, agriculture, oil drilling, and so on. Comparing with other kinds of gum, xanthan gum has many advantages.1. Outstanding viscosity-enhancing property and solubility in water.2. Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer.3. Excellent stability to large range of temperature and PH change.4. Stable compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.5. Perfect synergistic action when compounding with guar gum, locust bean gum and other gums.

Xanthan gum food grade can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filing agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.

Food grade xanthan gum can be used in food and food preparations as a stabilizer, thickener or emulsifier agent.